El Diablo Cocktail

The El Diablo cocktail is an intriguing combination of tequila, crème de cassis, lime juice, and ginger beer, it offers a delightful sensory experience for those who dare to indulge.

The El Diablo cocktail recipe was documented for the first time in 1946, under the name “Mexican El Diablo,” in Trader Vic’s Book of Food and Drink, a seminal work in the world of cocktails. Trader Vic, born Victor Jules Bergeron, Jr., was a legendary figure in the bartending world and is credited as the drink’s creator. His eponymous restaurant and cocktail lounge, Trader Vic’s, was a hub for the tiki cocktail culture that emerged in the United States during the mid-20th century.

The Mexican El Diablo’s dark, alluring appearance, reminiscent of the devil himself, made it an instant hit. Later recipes shortened the name to El Diablo, which is how it is predominantly known today. This cocktail offers a delectable fusion of Mexican and tiki influences, making it a distinctive and memorable cocktail.

The El Diablo cocktail combines a unique blend of flavors, creating a refreshing yet complex taste. The key ingredients are:

Tequila: The backbone of the cocktail, tequila infuses the El Diablo with a smoky and earthy note, making it a quintessentially Mexican drink.

Crème de Cassis: This French blackcurrant liqueur provides a rich, fruity sweetness and a deep, dark color, giving the cocktail its devilish appearance.

Fresh Lime Juice: The lime juice adds a bright, tangy citrusy note that balances the richness of the crème de cassis.

Ginger Beer: To top off the cocktail, ginger beer adds effervescence and a spicy kick that complements the other flavors perfectly.

So, whether you’re seeking a taste of Mexico, a hint of tiki culture, or simply a visually striking and delicious drink, the El Diablo cocktail is a devilishly good choice.

El Diablo Cocktail Recipe

1. 45 ml reposado tequila

2. 15 ml creme de cassis

3. 22.5 ml fresh lime juice

4. 90 ml ginger beer

5. Ice

6. Garnish: lime wedge